This recipe was taken from ALLRECIPES.COM.
Ingredients
- 3 cups shredded Cheddar cheese, divided
- 2 cups shredded Monterey Jack cheese
- 2 cups chopped cooked chicken
- 2 cups sour cream
- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
- 1 (4 ounce) can chopped green chilies
- 2 tablespoons finely chopped onion
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 10 (8 inch) flour tortillas, warmed
Directions
- In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.
Cover and bake at 350 degrees F for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
** This is a yummy, "hit the spot" dish. I do finely chop the green onions because of a few of us that don't like chewing green onions. They give them a yummy flavor though. The kids ate this dish up with no complaints! I used canned chicken breast for the 2 cups chicken. You could also pick up a rotisserie chicken and use it. That will save time on some of the prep.
5 comments:
These are just about exactly like my enchiladas! Except that I use some of the soup over the top of the folded enchiladas, before I sprinkle on the cheese.
I have a very similar recipe also...and we love it. It is so quick to make...in mine you microwave the chicken mixture so all you really have to do in the oven is melt the cheese on top. Now that's the kind of cooking I can do! :)
We call these Mormon Enchiladas!
My recipe is really similar too although I use a bit of chicken broth. Ohh I'm getting hungry!
I needed a cream chicken recipe, Looks yummy!!
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